Summer has finally arrived, and with it comes a bountiful harvest of delicious and nutritious squash blossoms. These delicate flowers are a staple ingredient in many cuisines around the world, and for good reason – they add a burst of flavor and color to any dish. From savory soups to sweet desserts, squash blossoms can be used in a variety of creative ways. In this article, we’ll explore 18 mouthwatering recipes that showcase the versatility and deliciousness of these summer superstars.
Whether you’re looking for a quick and easy snack or a show-stopping main course, there’s something on this list for everyone. From classic combinations like squash blossoms with goat cheese and herbs to innovative twists like squash blossom quesadillas with Oaxaca cheese, we’ve got you covered. So why wait? Dive in and discover the endless possibilities of summer squash blossoms!
Stuffed Squash Blossoms with Ricotta and Herbs
A delightful summer recipe that showcases the sweetness of squash blossoms, filled with a creamy ricotta mixture infused with fresh herbs.
Ingredients:
– 4-6 squash blossoms
– 1 cup ricotta cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the squash blossoms under cold water, pat dry with paper towels.
3. In a bowl, mix together ricotta cheese, parsley, basil, and a pinch of salt and pepper.
4. Stuff each squash blossom with the ricotta mixture, leaving a small opening at the top.
5. Drizzle the tops with olive oil and sprinkle with Parmesan cheese (if using).
6. Place the stuffed squash blossoms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the squash is tender and lightly browned.
Cooking Time: 15-20 minutes
Crispy Fried Squash Blossoms with Lemon Aioli
Savor the sweet, tender flavor of squash blossoms elevated to a crispy, golden delight with this easy recipe. Perfect for a summer evening or as an appetizer for your next gathering.
Ingredients:
• 12-15 squash blossoms
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup lemon aioli (see below)
Lemon Aioli:
• 1/2 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1 minced garlic clove
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a shallow dish, mix flour, cornmeal, paprika, salt, and pepper.
3. Dip each squash blossom into the flour mixture, shaking off excess.
4. Fry blossoms in batches for 2-3 minutes or until golden brown. Drain on paper towels.
5. Serve hot with lemon aioli.
Cooking Time: 10-12 minutes
Squash Blossom Quesadillas with Oaxaca Cheese
Experience the bold flavors of Mexico with this unique quesadilla recipe, featuring tender squash blossoms and creamy Oaxaca cheese.
Ingredients:
– 4-6 squash blossoms
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Oaxaca cheese, crumbled
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, combine chopped onion, minced garlic, and crumbled Oaxaca cheese.
3. Brush the squash blossoms with olive oil and season with cumin, salt, and pepper.
4. Add the squash blossoms to the skillet and cook for 2-3 minutes on each side, until tender.
5. Place a tortilla in the skillet and sprinkle a quarter of the onion-garlic-cheese mixture onto half of the tortilla.
6. Top with a cooked squash blossom and fold the tortilla in half.
7. Cook for an additional 1-2 minutes, until the cheese is melted and the tortilla is crispy.
8. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Squash Blossom and Corn Soup
Celebrate the flavors of summer with this creamy and refreshing soup, featuring tender squash blossoms and sweet corn. Perfect for a light lunch or dinner on a warm evening.
Ingredients:
– 1 dozen squash blossoms
– 2 cups corn kernels (fresh or frozen)
– 4 tablespoons butter
– 1 onion, diced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the squash blossoms and corn kernels to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 10-12 minutes or until the squash is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Squash Blossom Frittata with Goat Cheese
Squash blossoms add a delicate flavor and texture to this creamy goat cheese frittata, perfect for brunch or breakfast.
Ingredients:
– 4 large eggs
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 squash blossoms (male flowers with the pistils removed)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add squash blossoms and cook until tender, about 2-3 minutes per side.
5. Pour egg mixture over the squash blossoms and cook until edges start to set, about 2 minutes.
6. Sprinkle goat cheese evenly over the eggs.
7. Transfer skillet to oven and bake for 12-15 minutes or until eggs are almost set.
8. Remove from oven and sprinkle with chopped parsley (if using).
9. Let it rest for 1 minute before slicing and serving.
Cooking Time: 15-18 minutes
Grilled Squash Blossoms with Garlic Butter
Savor the sweetness of summer with this simple and flavorful recipe that showcases the beauty of grilled squash blossoms. The combination of tender, slightly charred flowers and aromatic garlic butter is sure to delight.
Ingredients:
– 4-6 squash blossoms
– 2 tablespoons unsalted butter, softened
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse the squash blossoms under cold water and pat dry with paper towels.
3. In a small bowl, mix together softened butter and minced garlic until well combined.
4. Brush both sides of the squash blossoms with garlic butter, making sure they’re evenly coated.
5. Place the blossoms on the grill and cook for 2-3 minutes per side, or until slightly charred and tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
8. Serve immediately and enjoy!
Cooking Time: 4-6 minutes total.
Squash Blossom Pizza with Fresh Mozzarella
Discover the sweet and savory flavor combination of squash blossoms and fresh mozzarella on a crispy pizza crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 cup squash blossoms, sliced into thin rings
– 8 ounces fresh mozzarella cheese, sliced
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, salt, and sugar. Gradually add warm water, stirring until a dough forms.
3. Knead the dough for 5 minutes, then shape into a ball and let rest for 10 minutes.
4. Roll out the dough to a thickness of about 1/8 inch (3 mm).
5. Place squash blossoms and mozzarella slices on one half of the dough, leaving a small border around edges.
6. Fold the other half of the dough over the filling, pressing gently to seal.
7. Brush crust with olive oil and sprinkle with salt and pepper.
8. Bake for 15-20 minutes or until crust is golden brown.
9. Sprinkle with basil and serve warm.
Cooking Time: 15-20 minutes
Squash Blossom Tempura with Dipping Sauce
Experience the delicate flavor of squash blossoms wrapped in crispy tempura batter and served with a tangy dipping sauce. This simple recipe is perfect for a light and refreshing snack or appetizer.
Ingredients:
– 4-6 squash blossoms
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping sauce (see below)
Tempura Instructions:
1. Prepare the batter by whisking together flour, cornstarch, and soda water until smooth.
2. Dip each squash blossom into the batter, making sure it’s fully coated.
3. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the battered squash blossoms for 2-3 minutes on each side, or until golden brown and crispy.
5. Drain the tempura on paper towels.
Dipping Sauce:
– 1/2 cup mayonnaise
– 1/4 cup soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
Whisk all ingredients together in a bowl.
Cooking Time: 10-12 minutes (includes frying time)
Squash Blossom and Zucchini Pasta
Celebrate the flavors of summer with this vibrant pasta dish, featuring tender squash blossoms and zucchinis. This recipe showcases the simplicity of seasonal ingredients, with a delicate balance of flavors and textures.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 6-8 squash blossoms, stems removed and gently rinsed
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add sliced zucchinis and cook for 3-4 minutes, or until tender but still crisp.
3. Add garlic to the skillet and cook for an additional minute, stirring frequently.
4. Add squash blossoms to the skillet and cook for 2-3 minutes, or until they start to wilt.
5. Combine cooked pasta, zucchini mixture, and reserved pasta water in a large serving bowl. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: Approximately 15-20 minutes.
Squash Blossom Tacos with Avocado Crema
Squash Blossom Tacos with Avocado Crema: A flavorful twist on traditional tacos, these vegetarian delights combine the sweetness of squash blossoms with the creaminess of avocado crema.
Ingredients:
• 4-6 squash blossoms
• 1/2 cup corn tortillas
• 1/4 cup grated cheddar cheese (optional)
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, diced
• 2 tablespoons lime juice
• Salt and pepper to taste
• Vegetable oil for frying
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry squash blossoms until golden brown (about 3-4 minutes per side).
3. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing fried squash blossoms on a warmed tortilla, topping with cheese (if using), cilantro, and a dollop of avocado crema.
5. Serve immediately.
Avocado Crema:
1. Combine diced avocado, lime juice, salt, and pepper in a bowl.
2. Mix until smooth and creamy.
Cooking Time: 15-20 minutes
Baked Squash Blossoms with Parmesan Breadcrumbs
A flavorful and elegant appetizer or side dish, these baked squash blossoms are filled with a savory mixture of ricotta cheese and breadcrumbs, then topped with parmesan crumbs for an added crunch.
Ingredients:
– 4-6 squash blossoms
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup panko breadcrumbs mixed with 1 tablespoon grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the squash blossoms and pat dry with paper towels.
3. In a bowl, mix together ricotta cheese, Parmesan cheese, salt, and pepper.
4. Stuff each squash blossom with the ricotta mixture, leaving a small border at the top.
5. Drizzle the tops with olive oil and sprinkle with panko-Parmesan breadcrumbs.
6. Place the stuffed blossoms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Squash Blossom Risotto with Saffron
This elegant risotto combines the delicate flavor of summer squash blossoms with the subtle earthiness of saffron, perfect for a special occasion or a cozy dinner party.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 cup fresh squash blossoms, torn into pieces
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
4. Add white wine (if using); cook until absorbed.
5. Add broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in squash blossoms and saffron mixture.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with Parmesan cheese.
Cooking Time: 25-30 minutes
Squash Blossom and Tomato Salad
Discover the sweet and savory flavors of summer with this refreshing Squash Blossom and Tomato Salad recipe. Perfect for a light lunch or dinner, it’s an ideal way to enjoy the best of the season.
Ingredients:
– 4-6 squash blossoms
– 2 large tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Rinse the squash blossoms under cold water and pat dry with paper towels.
2. In a large bowl, combine the diced tomatoes and olive oil. Season with salt and pepper to taste.
3. Cut off the stem end of each squash blossom and remove any seeds or pulp. Slice into thin strips.
4. Add the squash blossom strips to the tomato mixture and toss gently to combine.
5. Drizzle the apple cider vinegar and honey over the salad, tossing again to coat.
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe is ready in just a few minutes.
Squash Blossom Omelette with Fresh Herbs
A delicate and flavorful omelette filled with the sweetness of squash blossoms, the pungency of fresh herbs, and the richness of eggs. Perfect for a light breakfast or brunch.
Ingredients:
– 4-6 squash blossoms
– 2 large eggs
– 1 tablespoon butter
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Butter the skillet and pour in the eggs. Cook until the edges start to set, about 30 seconds.
3. Arrange the squash blossoms on half of the omelette.
4. Sprinkle with parsley and chives.
5. Fold the other half of the omelette over the filling.
6. Cook for an additional 1-2 minutes, until the eggs are almost set.
7. Slide the omelette onto a plate and serve hot.
Cooking Time: 5-7 minutes
Squash Blossom and Mushroom Tart
This elegant tart is a perfect blend of summer’s sweetness and earthy flavors, showcasing the beauty of squash blossoms and mushrooms. A flaky crust holds a delicate filling of sautéed mushrooms and creamy goat cheese, punctuated by the tender, slightly sweet squash blossoms.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups mixed mushrooms (such as cremini, shiitake), sliced
– 4-6 squash blossoms
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry to a thickness of about 1/8 inch.
2. In a skillet, sauté mushrooms with garlic until tender. Let cool.
3. Arrange squash blossoms on one half of the pastry, leaving a 1/2-inch border.
4. Top with cooled mushroom mixture and crumbled goat cheese.
5. Fold the other half of the pastry over to form a triangle, pressing edges to seal.
6. Brush with olive oil and season with salt, pepper, and thyme.
7. Bake for 25-30 minutes or until golden brown. Serve warm.
Cooking Time: 25-30 minutes
Squash Blossom Soup with Crispy Prosciutto
Warm up on a chilly day with this creamy and aromatic soup, featuring the delicate flavor of squash blossoms and the satisfying crunch of crispy prosciutto.
Ingredients:
– 4-6 squash blossoms
– 2 tablespoons butter
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 6 slices prosciutto
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add squash blossoms, chicken broth, and heavy cream. Bring to a simmer and cook for 10-12 minutes or until the blossoms are tender.
4. Use an immersion blender or transfer the soup to a blender; puree until smooth.
5. Meanwhile, bake prosciutto slices in the oven for 5-7 minutes or until crispy.
6. Ladle the soup into bowls and top with crispy prosciutto and chopped parsley (if using). Serve warm.
Cooking Time: 20-25 minutes
Squash Blossom and Shrimp Stir-Fry
This recipe combines the flavors of summer with a harmonious balance of sweet squash blossoms, succulent shrimp, and savory aromatics. Perfect for a quick and delicious meal or as an impressive dinner party option.
Ingredients:
– 4-6 squash blossoms
– 1/2 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and set aside.
3. Add the garlic and onion to the skillet; cook until softened, about 2 minutes.
4. Add the squash blossoms and soy sauce; stir-fry for 2-3 minutes or until tender.
5. Return the shrimp to the skillet and toss with the squash mixture.
6. Season with salt and pepper to taste.
7. Garnish with cilantro, if desired.
Cooking Time: 10-12 minutes
Squash Blossom Bruschetta with Burrata
This recipe combines the sweetness of squash blossoms with the creaminess of burrata cheese, all atop toasted bread. The result is a flavorful and visually stunning appetizer perfect for any gathering.
Ingredients:
– 4-6 squash blossoms
– 1 baguette, sliced into 1/2-inch thick rounds
– 1 ball of burrata cheese
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash blossoms with a pinch of salt and a drizzle of olive oil.
3. Roast squash blossoms in the oven for 5-7 minutes, or until tender and slightly caramelized.
4. Meanwhile, toast baguette slices for 2-3 minutes, or until lightly browned.
5. Slice burrata cheese into thick rounds.
6. Assemble bruschetta by placing a toasted bread round on a plate, topping with roasted squash blossoms, and finishing with a slice of burrata cheese.
7. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Summary
Summer is here, and it’s time to get creative with one of the season’s most delicious ingredients: squash blossoms! From savory to sweet, these 18 mouthwatering recipes will inspire you to try something new. Stuff them with ricotta and herbs or crisp-fry them with lemon aioli for a tangy twist. Or, try your hand at quesadillas, soups, frittatas, pizzas, and more. Whether you like it grilled, baked, or fried, these recipes will make the most of this fleeting summer delight. Get ready to elevate your cooking game with these innovative squash blossom dishes!
